The dulce de leche dairy notes of the 41% Eclipse du Soleil pairs with the vanilla and sea salt for a luxurious bite of chocolate that’s whimsically sweet with a hint of sour cream.
Bring the cream, glucose, invert sugar and vanilla pods to a boil.
Strain over chocolate and let stand for 5 minutes.
At 35° C / 95° F, add soft butter and emulsify.
Cast into 3/8" x 10" x 12" frame. Allow to crystallise overnight.
Cut to desired shape and separate.
Enrobe in Guittard 61% Lever du Soleil and sprinkle with sea salt.
Recipe courtesy of Guittard